Very easy to make, this Apple Crumble recipe is a keeper that you’ll make again and again. We adore warm desserts like this, along with Strawberry Crumble, Chocolate Self Saucing Pudding, and Sticky Date Pudding with Butterscotch Sauce!
With a warm, cinnamon-laced apple filling and a perfectly crunchy, crumbly topping, Apple Crumble is an absolute crowd-pleaser.
Ingredients
Apple Filling
- 2 lb / 1kg Granny Smith Apples( green apples), weight before peeling
- 1 tbsp white flour
- 1/2 cup white sugar
- 2 tbsp lemon juice (or water)
- 1/2 tsp ground cinnamon
Topping
- 1 cup rolled oats/oatmeal (quick cooking is ok)
- 1 cup white flour
- take 1 cup brown sugar (loosely packed)
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 125g / 1/2 cup unsalted butter, melted
- Pinch of salt
To Serve
- Vanilla ice cream
Instructions
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Preheat oven to 350F/180C.
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Peel apples then cut into 1.5cm/ 3/5” cubes.
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Place apple in a bowl. Sprinkle with flour, sugar, and cinnamon, then pour over the lemon juice. Toss, then spread out evenly in a 1.5 litre/1.5 quart baking dish.
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Place Topping ingredients in a bowl. Mix until clumps form, like wet sand (see video). Spread over the apples, crumbling with fingers if required to get that crumbly topping.
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Bake for 30 to 40 minutes or until golden brown.
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Remove, cover loosely with foil to keep warm, and let stand for 10 minutes before serving (lets the apple filling come together).
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Serve warm with vanilla ice cream!
Notes
1. Weight is BEFORE peeling and coring. Peaches work too but you can cut back on the sugar a bit. This recipe is also great for any type of berries. Whatever you use, don’t omit the sugar completely because it’s part of how the filling becomes a bit jammy rather than watery.
2. To make ahead, prepare the recipe up to just before crumbling topping on top. Cover topping with cling wrap (refrigerate if it’s hot where you are) then crumble over just before baking.
4. SWEETNESS: If you don’t have an overly sweet tooth, and love this as IT is. If you like less sweet things, reduce the sugar in the topping down to as low as 1/2 cup. It’s best to keep sugar in Filling as is so the syrup consistency isn’t affected. Also, use green apples – they are less sweet than others.
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